Three-day HACCP certification and butchery training with Dr. Michele Pfannenstiel, President of Dirigo Food Safety, and Nick Macri, owner of La Divisa Meats. Also featuring a discussion session about meat regulations and USDA certifications with Ari Miller, owner and operator of 1732 Meats, and a local USDA representative.

Agenda:

Day 1: Getting Started with HACCP - the why and the how of hazard analysis

8:00-8:50 - Introductions and Origins and History of HACCP

8:50-9:00 - Break

9:00-10:00 - Overview of HACCP and How and Why It Fits into Your Business

10:00-11:20--Programs Based Food Safety and GMPs

11:30-12:30 - The 5 Pre-Steps of HACCP:

Create the food safety team

Describe the food in great detail

Describe the intended consumer and how they are going to consume the food